Season both sides of the lamb chops with salt and pepper. Lightly sprinkle a little thyme and marjoram on each side as well.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet, 12 -14 inches. Add the lamb chops and garlic pieces and cook for 3 minutes (medium rare) to 5 minutes (medium).
Note: if your pan cannot fit all 8 lamb chops, cook 4 at a time with half the garlic. When the first 4 are done, remove the chops and garlic and tent with foil. Return the garlic pieces when making the pan sauce.
Turn the lamb and garlic pieces over and cook for another 3-5 minutes depending on the desired doneness. (see recipe notes for doneness chart). Remove the chops and tent with foil. Leave the garlic in the pan.
Add in the butter and white wine. Scrape the pan to remove the bits stuck on - this will add flavor. Cook for about 1 minute to reduce the wine.
Next, add the parsley and stir for a few seconds.
Remove the pan from the heat and add in the water and mustard. Stir until thoroughly mixed. The heat from the pan will warm the sauce through.
Tips:
Take the lamb chops out of the fridge at least 30 minutes before cooking to bring them to room temperature. This will allow the lamb to cook more evenly.
The lamb will continue to cook after they have been removed from the pan. So you will need to remove them at 5 degrees lower than the desired temperature. Once taken off the skillet, tent them with foil for 10 minutes before serving.
Doneness Chart